Asian Crab

Name: Asian Crab
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 59 milliliters canola oil; 454 grams Dungeness crab, in shell (or king crab, or shell on 1-pound (21/25 count) shrimp for substitute); 3 Tbsps black bean garlic paste; 2 Tbsps green onions, sliced; 3 Tbsps hoisin sauce; 1 Tbsp chile hot sauce (recommended: Sriracha); 1 teaspoon sesame oil; 1 Tbsp sesame seeds, toasted; 59 milliliters white wine

Need From preparation to the plate, this recipe takes roughly 15 minutes. Head to the store and pick up canolan oil, hoisin sauce, green onions, and a few other things to make it today.

Instructions

In a large wok, heat canola oil over medium-high heat.

Ingredients you will need

Canola Oil

Equipment you will use

Wok

Crack crab shells in multiple areas to allow sauce to enter shell without crab shells falling apart.

Ingredients you will need

Pasta Shells

Sauce

Crab

Add crab to oil and quickly saute for 1 to 3 minutes until crab is hot.

Ingredients you will need

Crab

Cooking Oil

Remove crab and drain oil.

Ingredients you will need

Crab

Cooking Oil

Add hoisin, chile hot sauce, black bean paste, and white wine and heat until bubbling.

Ingredients you will need

White Wine

Hot Sauce

Hoisin Sauce

Chili Pepper

Add crab, toss for 30 seconds.

Ingredients you will need

Crab

Add sesame oil, and toss for 15 seconds.

Ingredients you will need

Sesame Oil

Remove to plate and garnish with sesame seeds and green onions.

Ingredients you will need

Green Onions

Sesame Seeds

Equipment

Wok

Ingredients

Servings:

59milliliters

canola oil 454grams

Dungeness crab, in shell (or king crab, or shell on 1-pound (21/25 count) shrimp for substitute)3Tbsps

black bean garlic paste 2Tbsps

green onions, sliced 3Tbsps

hoisin sauce 1Tbsp

chile hot sauce (recommended: Sriracha)1teaspoon

sesame oil 1Tbsp

sesame seeds, toasted 59milliliters

white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Stonestreet Estate Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 36 dollars.